1-2-3 Meurbeteig Dough
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1-2-3 Meurbeteig Dough
  Dough    Pastries  
Last updated 6/12/2012 12:41:27 AM. Recipe ID 228. Report a problem with this recipe.
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      Title: 1-2-3 meurbeteig dough
 Categories: Pastries, Ethnic
      Yield: 1 Servings
    1/2 c  Sugar: single weight, 100 gm
      1 c  Butter: double weight 200 gm
  2 3/4 c  Flour: triple weight 300 gm
      1    Egg yolk
      1 ts Vanilla
      1 tb Cold water, wine , brandy
           Grated lemon rind
      1 ts Baking powder for kuchens
           Cocoa or melted choclate
           Ground almonds
  Translated Meurbeteig means " mellow dough ." The basic method for
  this versatile dough which can be made into many variations starts
  with the principle of : one part weight sugar, double weight butter
  and triple weight flour.The cup amounts above are approximates. Just
  weigh ingredients for the most accurate measurements. Combine the
  flour, butter and sugar and stir in enough egg yolk with vanilla,
  wine, and lemon to taste to bind the dough. The dough can be made
  batter like, softer or firmer as desired. this is the outstanding
  feature of this dough to change it to your liking. For kuchens the
  dough can be made into a texture to spread or pat into the pan.
  although normally no baking powder is used, a teaspoon made be added
  for kuchen type doughs.Normally the dough is like a short dough
  similar to tart pastry.Basically for softer doughs, increase the egg
  yolks and decrease the flour. for chocolate variations add some
  baking cocoa or melted chocolate. For a tangy dough add some sour
  cream, or grated cheese for a cheese pastry dough. blend in almonds
  for a nut dough. Of importance is that the dough should be prepared
  quickly and chilled prior to using if used for tart shells or
  pastries.Then it can be rolled out to fit tart pans etc.Prick the
  dough with tines of a fork when used for tart pastries. For kuchens
  the dough need not be chilled and may be used immediately. Double
  recipe if desired.Follow individual recipes, baking temperature
  usually from 350 to 375.Dough freezes well.

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Recipe ID 228 (Apr 03, 2005)

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